Pour the wet mixture evenly over the bread and toss. Add one bowl of the bread mixture into the baking dish. Sprinkle with a 1/3 cup of raspberries and half the cream cheese cubes. Add the next bowl of the bread mixture to the pan. Top with 1/3 cup of raspberries and the remaining cream cheese cubes.

Cover with foil and let sit overnight.

Baking:

Preheat oven to 375 F.

Leave the foil on the pan and bake for 30 minutes.

Increase the heat to 400 F. Remove the foil and continue to bake for 20-25 minutes.

Sprinkle the top with icing sugar and serve with raspberry sauce (see below).

To Make Raspberry Sauce:

In a small saucepan or pot, place the remaining raspberries and granulated sugar. Simmer for 15 minutes. Serve over French Toast.

Fresh out of the oven!

Raspberries are my favourite, so thats why I choose them. You can easily swap out raspberries for any other berries, its your life.

I prepped this on Christmas Eve Eve to have for my family on Christmas Eve morning, and then we had left overs on Christmas morning! It made life so much easier.

Tips For Cooking: Other recipes like this call for the cream & egg mixture to be poured over the bread in the dish which, in my mind, would make the bottom really wet and the top dry. So I divided the bread into bowls to ensure that the cream & egg mixture make it to each little bread cube.